Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities.

Autor: Oliveira FCM; Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.; Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil., Holanda TMV; Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil., de Assis CF; Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.; Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil., Xavier Júnior FH; Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., de Sousa Júnior FC; Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.; Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Jan; Vol. 89 (1), pp. 342-355. Date of Electronic Publication: 2023 Dec 21.
DOI: 10.1111/1750-3841.16882
Abstrakt: Yellow mombin (Spondias mombin) and Brazil plum (Spondias tuberosa) seeds are byproducts of exploiting their pulp and currently have no relevant food or industrial applications. Thus, the present study aimed to evaluate the physicochemical, technological, and functional characteristics of flours obtained from yellow mombin (YMF) and Brazil plum (BPF) residues. The flours presented a high percentage of insoluble fiber (68.8-70.2 g/100 g) and low carbohydrate (2.7-4.0 g/100 g) and caloric (91.9-95.3 kcal) values. The flours showed potential for technological application. In addition, the highest concentration of total phenolic content (31.1-50.2 mg GAE/g) was obtained with 70% acetone, which provided excellent results for antioxidant capacity evaluated by 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (81.0%-89.7%) and 2,2-diphenyl-1-picrylhydrazyl (60.6%-69.1%) radical scavenging capacity assays. Flour extracts in 70% acetone also exhibited inhibition of α-amylase (63.3%-78.8%) and amyloglucosidase (63.5%-71.0%). The antibacterial study revealed that extracts inhibited the growth of Escherichia coli, Burkholderia cepacia, and Burkholderia multivorans. Therefore, this study suggests the use of yellow mombin and Brazil plum residues for different food or industrial applications. PRACTICAL APPLICATION: The knowledge gained from this study will open a new approach to add value to yellow mombin and Brazil plum fruit seeds as sources of fiber and bioactive compounds, with promising application in the formulation of functional and nutraceutical products, benefiting both a sustainable environment and a sustainable industry.
(© 2023 Institute of Food Technologists.)
Databáze: MEDLINE
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